Wednesday, June 13, 2018

Japanese Eggplant Recipe





First time growing eggplant. Growing one Japanese, one White eggplant (Solanum ovigerum) is a species of nightshade that is grown as an ornamental plant. It is a variation of the common eggplant. It is white and round in appearance and when ripe, turns slightly yellow. It is also commonly known as the easter egg eggplant and one Eggplant or aubergine.

LOVE this recipe. It's a keeper!


 1 pound Japanese eggplant
 2 tablespoons soy sauce
 2 tablespoons sake or dry vermouth( used dry vermouth)
 2 tablespoons brown sugar
 2 teaspoons rice vinegar 
1 tablespoon minced or grated ginger
 3 tablespoons vegetable oil
 1 cup quartered cherry tomatoes

Step 1    
Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.

Step 2    
In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.

Step 3    
Heat a large skillet over medium-high heat. Add the oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

Step 4    
Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.



2 comments:

  1. Japanese eggplants are usually my first choice before any other type of eggplants- they cook up quickly and taste delicious. Your recipe looks wonderful

    ReplyDelete
    Replies
    1. Thanks! It was my first year growing them and will definitely grow them again.

      Hope you try it and let me know if you like it.

      Thanks for stopping by

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